MARBLE CAKE

 

Ingredients:
Flour (maida)1 cup
Butter ½ cup
Sugar ½ cup
Eggs 2 nos.
Baking powder 1 tsp
Vanilla essence 1 tsp
Cocoa powder 2 tbsp

Sieve flour (maida) and baking powder in a bowl and keep aside.  Take another bowl and add butter and powdered
sugar and beat with an egg beater.  Add 1
egg and beat again.  Then add half of the
maida powder to the butter mixture and beat it nicely.  Again add another egg and then the remaining
maida powder and beat the mixture finely.  Now divide the mixture into two halves. To one half, add 2
tbsp cocoa powder and mix thoroughly.  Grease a baking tray and sprinkle maida on it. Now lay the plain cake batter and the chocolate batter side by side. (Take one spoon of the plain cake batter, and
then to the side of it add another spoon of the chocolate batter).  Repeat the process until the batter is
complete.  Bake this in the oven over 180
degrees C for ½ an hour.

HARIYALI CHICKEN

Boneless chicken 350 gms
Spinach leaves 20
Mint leaves 2 tbsp
Coriander leaves 2 tbsp
Green chilies 2
Garlic 2 nos.
Ginger 2 inch piece
Green cardamom 2
Lemon juice 1 tsp
Red chili powder 1tsp
Jeera powder 1 tsp
Tandoori chicken powder 2 tsp
Chaat masala powder 2 tsp
Corn flour 1 tsp
Oil 2 tbsp

METHOD: Cut the boneless chicken pieces into 3 inch pieces and keep aside. Make a fine paste of the boiled spinach leaves,
mint leaves, coriander leaves, green chillies, garlic, ginger, cardamom, and lemon
juice in a blender.  Marinade
the chicken pieces with red chilli powder, tandoori chicken powder, jeera
powder, chaat masala, corn flour and salt and mix it evenly.  Now add the above green paste to the chicken
pieces.  Keep this marinated mixture in
the refrigerator for 2 hours.  After 2
hours put these chicken pieces in the skewer and fry on the tandoori pan by
adding 2 tbsp oil.  Serve hot with onion
rings.